Savoury bariatric recipe – british onion, potato and turkey tortilla
Here is one of the most popular recipes I have posted on my website…so much so people post pics of it on their own social networking sites!
It’s an onion and potato tortilla boosted with a little thinly-sliced cooked turkey (for added protein)) that is wonderful hot or cold and is just as good for vegetarians… just leave out the turkey and add a little grated cheese instead.
All it needs is a little salad for a main meal or packed lunch box… and equally good for picnic food. Equally easy on the purse-strings it’s a good mid-week or end-of-the-month dish.
Savoury bariatric recipe – british onion, potato and turkey tortilla
Ingredients – (Metric/US)
- low-fat olive oil spray
- 2 onions, cut into 12 wedges
- 300g/11 oz Jersey Royal or other new potatoes, cooked and sliced
- 75g/3 oz wafer-thin smoked turkey breast, finely chopped
- 5 eggs
- 2 tbsp chopped parsley
- salt and freshly ground black pepper
Method
- Spritz a large non-stick frying pan (with heatproof handle) liberally with low-fat olive oil spray. Heat, add the onions and cook for about 6-7 minutes or until the onion is turning brown.
- Add the potatoes and mix well. Cook for a further 5-7 minutes, shaking the pan occasionally.
- Add the turkey and mix well.
- Beat the eggs with the parsley and salt and pepper to taste. Pour gently over the potato mixture to cover evenly. Return to a low heat and cook gently for about 20 minutes until the eggs are just set.
- Meanwhile, preheat the grill/broiler until hot. Place the tortilla in the pan under the grill/broiler and cook for 2-3 minutes until the top is is lightly browned. Serve warm or cold with a little salad if liked.
Makes: 4/about 8 WLS portions
Calories: 218/109
Protein: 15.4g/7.7g
Carbohydrate: 19g/9.5g
Fat: 9g/4.5g
